Recipe - Monica's Coconut Macadamia Toffee

Monica's Coconut Macadamia Toffee

Makes 32 servings

• 2 cups macadamia nuts, chopped
• 2 cups sweetened shredded coconut
• 24 ozs High Quality White Chocolate (I used Dillatante's white chocolate melts)
• 1 Butter Toffee Recipe

Heat oven to 325 degrees F. Spread the coconut evenly on a baking sheet. Bake for about 15 minutes, tossing every few minutes until the coconut is toasted. Watch it carefully to make sure it doesn't burn. Let the coconut cool completely. You can store this in an airtight container for up to two weeks.

Melt the white chocolate in the top of a double boiler. Watch it carefully so you don't burn the chocolate. Once it is melted, you can turn the burner off and let it continue to sit over the hot water.

After you have prepared the baking sheets, sprinkle 1/2 of the nuts and coconut evenly on the parchment lined sheet. Keep the sheets in a warm place, if possible, near the stove for an easy transfer.

After you have poured the toffee onto the sheet pan, let the toffee sit for about 5 minutes, undisturbed.

Drizzle the white chocolate on the toffee and use a spatula to spread it evenly. Sprinkle the macadamia nuts and coconut on top of the chocolate. Using a clean spatula, lightly press the coconut and nuts into the chocolate.

Let the toffee sit at room temperature for at least 30 minutes. After 30 minutes you can refrigerate the toffee until the chocolate has set. Once it has set, use your hands to break the toffee into chunks.

Pictures from L to R, Coconut Macadamia, Rocky Road, Dark Chocolate Pecan